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<br />constitute a shortage of entire meal(s), and the cost of these meals will be deducted <br />from the Caterer's bill accordingly. Cost of the meals shall be the contract price <br />including tax plus total administrative expense figured per meal. This cost shall be the <br />total unit cost established in the Home and Community Care Block Grant Funding Plan <br />as submitted to Centralina Council of Governments Area Agency on Aging by the <br />Cabarrus County Department of Aging. <br /> <br />Meals shall be prepared under properly controlled temperatures. After preparation and <br />packaging of meals, they must be delivered to all LunchPlus Club sites within three <br />hours. Caterer will take and record temperatures of food before it is placed in the <br />holding equipment. Recorded temperatures will be kept on file until the end of the <br />contract period and made available to the Purchaser for review upon request. <br /> <br />Assembled meals shall be held in properly refrigerated and/or heated areas that meet <br />sanitation standards; The Caterer will be responsible for maintaining hot foods at 140QF <br />degrees or above and cold foods at 40QF degrees or below during delivery. <br /> <br />All meals must be delivered to all LunchPlus Club sites in Cabarrus County between <br />9:00 a.m. and 11 :00 a.m. If the time schedule is not met within twenty minutes, the <br />Program may purchase meals from an alternate source and charge the meals cost plus <br />related expenses to the Caterer. Alternately, the Program may elect to accept meals <br />delivered more than twenty minutes late to a site, but Purchaser shall only pay for the <br />number of meals that can be served to the Program participants remaining at the <br />LunchPlus Club site at the actual time of serving. The Purchaser will not be obligated to <br />pay for any meals that are not served due to late delivery. <br /> <br />The time that the meals were prepared must be recorded on delivery receipts for site <br />supervisors to inspect, and the number of meals ordered each day recorded per <br />LunchPlus Club site. Meal receipts must be in triplicate and signed by Caterer's <br />representative and by the LunchPlus Club site supervisor upon receipt of meals. The <br />signatures affixed to the receipt demonstrate only that the meals were delivered and do <br />not certify correct portions or condition of food delivered. <br /> <br />The loading and unloading of containers from the vehicles into and out of the LunchPlus <br />Club sites shall be the responsibility of the Caterer. <br /> <br />The Caterer must have back-up vehicles available for the delivery of meals in the event <br />of a breakdown. <br /> <br />A designee of the Purchaser will examine one meal selected at random from meals <br />supplied by the Caterer each day. This examination will include measurement of <br />component weights, as well as visual examination for color and appearance and a taste <br />testing for texture, flavor and absence of flavor defects. In addition, the Purchaser shall <br />have the option of periodically drawing random samples for more detailed analysis by a <br />recognized laboratory and/or may requested documentation from the Caterer testifying <br />to the quality of food produ,cts used. <br /> <br />5 <br />1="- ~ <br />